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Black and Green Bean Corn Hash

Fresh green beans and sweet corn are two of the great early fall picks at southwestern Ontario markets, so naturally I decided to go Mexican when I found them in my basket. This simple recipe started off with a weekend breakfast in mind, but after getting up late and deciding to tinker around with the ingredients again, it became a tasty, colorful and nourishing dinner instead. Proof that the most enjoyable meals can be had by simply putting a pan together with some oil, vegetables and spices.

Rinse the black beans and soak for 8 hours or overnight covered with several inches of cold water. Drain and rinse, then transfer to a saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans are soft. Drain and lightly mash with a fork. Set aside.

Heat a large skillet or wok over medium heat. When hot, add the olive oil, wait a few seconds, then swirl around to coat the pan. Toss in the potatoes, onion, white parts of the green onion, garlic, and oregano. Stir for a minute to coat the vegetables with oil, then cover the pan with a tight fitting lid. Cook for 10 minutes, stirring occasionally, or until the potatoes are softened and begin turning a golden brown.

Stir in the cayenne peppers, green beans, corn and chili powder. Sauté for 5 minutes or until the green beans are just tender. Mix in the black beans, green parts of the green onion and salt, and cook for another minute or two to let the black beans warm. Add fresh ground black pepper to taste, and remove from heat.

Serve hot or warm on plates, soft corn tortillas, or a bed of brown rice, with a dollop of sour cream and an extra dash of chili powder if desired.

Based in London, Ontario, a veteran vegetarian for 23 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.